Peanut Butter Icebox Pie
Peanut Butter Icebox Pie
The first thing I tried from NYC's famous Magnolia Bakery wasn't a cupcake. It was a slice of their Peanut Butter Icebox Pie. One bite and I knew this wasn't the last time time I'd be eating this. For all the peanut butter freaks out there, this is one of the most delicious desserts you could ever have the pleasure of eating. I came across the recipe in Magnolia's cookbook and decided to make it this past weekend. It was almost as good as Magnolia's, with one exception: this was my first time making caramel and I didn't watch it closely enough and it got a little burnt. So, if you decide to make this pie, just be sure to be very careful how long you boil the caramel for. This pie is enough on its own, but a tall glass of milk goes well with it too.
1/2 cup butter, very soft
2 cups vanilla wafer crumbs
12 oz (1 and a half 8 oz packages) cream cheese, softened
3 tablespoons sugar
1/2 tsp vanilla extract
3/4 c heavy cream, whipped
6 peanut butter cups, chopped (about 1 cup)
3/4 cup smooth peanut butter
1/2 cup cold caramel sauce (recipe below)
3 peanut butter cups, chopped (about 1/2 cup)
1/4 cup finely chopped unsalted peanuts
1/2 cup cold water
1 1/2 cups sugar
1 cup heavy cream, room temperature
1. In a saucepan, combine water and sugar over med-low heart, stirring occasionally until sugar dissolves... about 3 minutes. Increase heat to high and boil without stirring for 15 minutes, or until the sauce becomes a dark amber color. To prevent sugar crystals from sticking to the sides of the pan, use a pastry brush dipped in cold water to brush down any sugar crystals. Swirl the pan occasionally for even browning.
2. Once the syrup turns deep amber, immediately remove from heat. Slowly and carefully add in the cream (the mixture will bubble vigorously), whisking constantly until all of the cream is added.
3. Return the pan to med-low heat and stir until the sauce is smooth, about 1 minute.
Remove from the heat and allow to come to room temp before refrigerating.
1. To make the crust: In a small bowl, combine the butter and the vanilla wafer crumbs. Press firmly into a lightly buttered 9-inch pie dish. Wrap tightly with plastic and place in the freezer for 30 minutes.
2. For the filling: In a large bowl, beat the cream cheese until smooth, about 2 minutes. Add the sugar gradually, continuing to beat. Add the vanilla extract. Fold in the whipped heavy cream. Then fold in the peanut butter cups.
3. Lightly beat the peanut butter and spoon into a pastry bag fitted with a large round tip. Set aside.
4. Remove crust from freezer and carefully spread the caramel in a thin layer over the bottom of the crust. Spoon half the filling on top of the caramel. Drizzle half the peanut butter over the filling, and using a small knife, swirl into the cream cheese to create a marbleized effect (if you don't have a pastry bag, drop the peanut butter by teaspoonfuls). Repeat with second half of the filling and second half of the peanut butter.
5. Garnish with peanut butter cups and peanuts. Wrap carefully with plastic and chill overnight in the refrigerator.
*Recipe from The Complete Magnolia Bakery Cookbook
Cream cheese filling with peanut butter cups